Vegetarian Quesadillas recipe

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Ingredients

cooking spray
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 small onion, slivered
1 clove garlic, finely chopped
1 (15 ounce) can vegetarian refried beans
8 (8 inch) whole wheat tortillas
½ cup reduced-fat shredded Cheddar cheese
2 teaspoons vegetable oil, or as needed
1 cup salsa

Nutrition Info

361.4 calories
carbohydrate: 75.8 g
cholesterol: 3 mg
fat: 5.6 g
fiber: 12.3 g
protein: 18.5 g
saturatedFat: 1.2 g
servingSize: -
sodium: 1427.5 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion, cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.

  2. Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.

  3. Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.

Recipe Yield

4 quesadillas

Recipe Note

These are delicious and very filling! The small amount of cheese really goes a long way - they taste cheesy but aren't oozing and loaded with fat. They also contain lots of fiber. For a very nutritious and yummy meal, I eat half of one, a salad with avocado, and an orange.

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